Green Pea & Leek Risotto
This green pea and leek risotto is a low-fat, dairy-free take on a classic comfort dish — and it doesn’t taste like a compromise. Fresh leeks and sweet green peas come together to build real, layered flavor without relying on heavy cream or butter. The result is a light, vibrant risotto that’s as satisfying and a little easier on your heart.
Ingredients
- 2 cup Arborio Rice
- 2 Leeks (Medium in Size, if not 2 Small Leeks)
- 2 cup Peas (Fresh or Frozen)
- 3 Garlic Cloves
- 1/2 cup White Wine
- 750 ml Vegetable Broth
- 1 Lemon
Instructions
- Slice leeks into ¼" rings and wash thoroughly. Set aside in a colander to drain.
- Before you begin, warm your vegetable broth in a small saucepan over low heat and keep it warm throughout the cooking process.
- To a large pan or Dutch oven, add 1–2 tbsp of olive oil over medium heat. Sauté finely minced garlic until fragrant. Add leeks and sauté until translucent, about 7–10 minutes. Add peas and cook until just warmed through, 3–5 minutes. Remove the vegetable mixture and set aside. Wipe out the pan to make sure no leeks or peas remain.
- Return the pot to medium heat and add another 1–2 tbsp of olive oil. Once warm, add the arborio rice and toast, stirring, until the grains begin to turn translucent, about 2–5 minutes. Deglaze with white wine and stir until absorbed.
- Begin adding warm vegetable broth one ladle at a time, stirring frequently and waiting until each addition is fully absorbed before adding the next. Gradually add broth over roughly 15 minutes until the rice is cooked through but still loose. You may not need the full amount of broth — start checking the rice once you have used about two thirds of the broth and stop adding broth once it reaches your preferred consistency.
- Once you have reached your desired consistency, fold the pea and leek mixture back into the risotto and stir to combine.
- Season with salt, pepper, and a squeeze of fresh lemon juice.
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